As a professional health coach concerned with the health and well-being of my clients it is my intention to improve your well-being and longevity by using the principles of nutrition, fitness, diet, lifestyle dynamics, and anti-aging medicine.
Together you and I will work as a team to accomplish all of your health needs and to ensure that you practice prevention and live your life through the lens of quality.
Remember….your quality of life is the measurement of successful living regardless of your age.
Dr. Kevin. J. McLaughlin
Clinical Director: The Vitality Project
I like chicken and eat a lot of chicken breast. The reason for this is that it is versatile to cook with and it’s an awesome source of dietary protein. Chicken breast is also very low in fat and calories. My favorite is boneless, skinless chicken breast. It’s great baked and then cubed or sliced for a salad or used in a sandwich wrap. Of course, I prefer to BBQ my chicken breasts!
So here is a really great recipe I enjoy making because it’s fast, versatile, nutritious and very tasty.
1-2 chicken breasts cut into strips
1 clove of garlic, crushed
¼ sweet onion, chopped
1 red pepper, chopped
1-2 Tsp. curry powder
1 Tbsp. extra virgin olive oil
Non-fat canned milk or cream
Cook chicken in a skillet until browned and soft, remove. Cook vegetables and garlic in the olive oil until soft, remove. Mix the curry powder and the milk/cream together over low heat until smooth. Add the chicken and vegetables to the curry mixture stirring until mixed. Serve with a salad, over whole grain rice or use as a filling for a sandwich roll-up.
This is a great tasting recipe and I love the taste. If you would like to add a Thai influence, try adding some red chilli and ¼ cup of coconut milk to the mixture.